This is excellent with Lebanese or other Middle Eastern dishes, and it’s great to load onto flatbreads or into pita breads. Keep it tangy so the beetroot’s natural sweetness doesn’t take over.
4 medium beetroot (beets) 1-2 Tbsp lemon juice ½ tsp salt, or to taste 2 cloves garlic, peeled and crushed 1 Tbsp chopped mint, plus leaves to garnish 1 cup or more of plain unsweetened yoghurt ½ cup dukkah
1 Wash beetroot under running water, scrubbing gently around the roots without nicking the skin. Put beetroot in a roomy saucepan, cover generously with cold water and bring to the boil. Lower heat, partially cover with a lid, and cook for about 30 minutes, until tender. Drain and cool. Remove skin and roots then grate coarsely (food gloves will prevent purple fingers!). Pour off any accumulated liquid.
3 Transfer beetroot to a serving bowl, swirl in more yoghurt, sprinkle generously with dukkah (serve the rest separately) and garnish with mint.
To test if beetroot is ready, lift one out of the water on a slotted spoon and rub your thumb over the skin with paper towels – if the skin wrinkles, it’s ready.
Instead of cooking beetroot in water, cook them in the oven. Wash beetroot under running water, scrubbing gently around the roots without nicking the skin. Trim stalks, but not too close to the top of the beetroot. Wrap beetroot in tin foil and transfer to a shallow dish. Bake for about 45 minutes, until tender. Unwrap beetroot and cool before rubbing each one with paper towels and removing skin and root.
Below, a recent family all-vegetable meal starring Beetroot Salad with Dukkah and Roasted Potatoes & Shallots with Fresh Bay